Food Lovers Market
Ingredients
- 1 sweet potato cut into wedges
- 1 tbsp olive oil
- Salt and pepper for seasoning
- 50g butter
- 1 tbsp Canola oil
- 200g Rump steak (Super steak pack)
- 2 sprigs rosemary
- 100g roughly chopped mushrooms
- 125ml cream
- 3 sprigs of thyme
Method
Preheat the oven to 180°C.
Place the wedges onto a baking tray and drizzle with olive oil.
Season with salt and pepper and bake for 30 minutes or until cooked through and crisp.
Heat the butter and oil in a large non-stick frying pan, over high heat.
Fry the meat for 3 minutes on each side, until browned and cooked. Set aside to rest.
Add the mushrooms and sauté until browned.
Add the cream and thyme, simmer over a gentle heat until reduced and thickened.
Slice the steak, serve with potato wedges and mushroom sauce.